Schnalser Snowflake

Ingredients for 4 servings:

• 2 rolls, stale
• 1 banana(s)
• 50 g chocolate (grape-nut-rum) or chocolate shavings
• 2 tbsp desiccated coconut
• 1 vanilla pod(s)
• some cinnamon powder
• 50 g sugar
• 250 ml milk
• 100 ml cream
• 20 ml rum, if necessary

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Layered dessert with banana

Remove the crusts from the rolls (at least a day old), then cut them into equal-sized cubes (1-1.5 cm). Whisk together the milk, desiccated coconut, cinnamon to taste, rum, and 40 g of sugar. The original recipe calls for the mixture to be strained through a sieve. I didn’t do this and was quite happy with my decision. Now add the bread cubes and let them soak up the liquid, then remove them and place them on a plate. Place them in the refrigerator to marinate for a while. Scrape the seeds from the vanilla pod (vanilla sugar works as an alternative). Whip the cream with the vanilla and the remaining sugar until not completely stiff, but creamy. Chop the chocolate into small pieces or use chocolate shavings. Dice the banana. Now layer loosely: first the soaked bread cubes, then the banana, chocolate, and finally the cream. Garnish with some chocolate and a touch of cinnamon. Tip: Fruit, bread, and chocolate are interchangeable, and of course, the dessert tastes great without the rum. I tried the recipe and it’s delicious—even hours later, even the next day. I omitted the banana, though, as it turns brown. I added 1 teaspoon of the soaking milk to each cube in the dessert glass, and that was a good decision, too.